Frozen peas, canned tomatoes create healthy, penny-pinching dish

Nutritious eating on a dime is the premise of Melanie Lionello’s recently published cookbook, “Frugal Mediterranean Cooking: Easy, Affordable Recipes for Lifelong Health” (Page Street Publishing Co., US $21.99).

Saving money while still serving a wholesome meal to the family is certainly on the minds of of us who are looking to stay healthy during the pandemic yet need to pinch pennies due to the economic crisis.

Lionello’s recipe for piselli, peas braised in an aromatic tomato sauce, fits the bill. Passed down to her by her Italian grandmother, the dish calls for a modicum of ingredients, all readily available at the grocery store, and that Lionello calculates to cost 91 cents per serving.

Ripe for these crazy pandemic times, the cooking method couldn’t be easier.

Just saute the onion, garlic and pancetta, add a can of crushed tomatoes, a healthy glug of wine and a bag and a half of frozen peas (a 12-ounce package equates to 2 1/4 cups, so purchase two bags ), then let it simmer away for an hour while you get back to the next Zoom meeting.

It doesn’t take much effort to turn this side dish into a main, either. Ladle it over cooked lentils or another legume of your choosing, pour the textured mixture over pasta with nice nooks and crannies, or atop a bowl of hot brown rice.

PISELLI

(Braised peas in tomato sauce)

3 tablespoons plus

1 teaspoon extra-virgin olive oil

2 ounces pancetta, diced (about 1 thick slice) (optional)

3 cloves garlic, roughly chopped

1 yellow onion, peeled and diced

1 (14-ounce) can crushed tomatoes

Piselli (braised peas in tomato) from "Frugal Mediterranean Cooking” by Melanie Lionello

1/3 cup dry white wine

1/2 teaspoon salt, plus more to taste

1/4 teaspoon cracked black pepper, plus more to taste

3 3/4 cups frozen baby peas Parsley, to garnish

In a heavy saucepan, heat the olive oil over low heat, then add the pancetta (if using), garlic and onion. Saute until the onion is soft and the pancetta is brown.

Add the crushed tomatoes, wine, salt and pepper and cook, stirring for 5 minutes. Add the peas and stir to combine. Place a lid on the saucepan and simmer on low for at least 1 to 2 hours. You will know it’s done when the peas are soft and a dull green color, and the sauce will be really quite thick. Stir occasionally and adjust the seasoning as needed to taste. Serves 4. Reprinted with permission from “Frugal Mediterranean Cooking” by Melanie Lionello, Page Street Publishing Co., 2020.